Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Grilled chicken breast served with fluffy quinoa and a zesty cabbage slaw for a satisfying crunch.

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NUTRITION

394kcal
Protein
44.6g
Fat
11.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Grated Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and grated carrots to the dressing bowl and toss thoroughly to combine.

  • 5

    Place the cooked quinoa on a plate and top with the grilled chicken breast.

  • 6

    Serve the fresh cabbage slaw on the side for a bright and crunchy finish.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Grilled Chicken Breast with Crunchy Cabbage Slaw and Quinoa

Grilled chicken breast served with fluffy quinoa and a zesty cabbage slaw for a satisfying crunch.

NUTRITION

394kcal
Protein
44.6g
Fat
11.1g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

1/2 cup Cooked Quinoa

1 cup Shredded Green Cabbage

1/4 cup Grated Carrots

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Apple Cider Vinegar

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt, black pepper, and dried oregano.

  • 2

    Grill the chicken over medium-high heat for approximately 6 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit.

  • 3

    While the chicken cooks, whisk together the olive oil, apple cider vinegar, and Dijon mustard in a large mixing bowl to create the dressing.

  • 4

    Add the shredded cabbage and grated carrots to the dressing bowl and toss thoroughly to combine.

  • 5

    Place the cooked quinoa on a plate and top with the grilled chicken breast.

  • 6

    Serve the fresh cabbage slaw on the side for a bright and crunchy finish.